Simple Salad

⅓ cup red bell pepper, diced

⅓ cup cucumber, diced

¼ cup feta

1 tablespoon olive oil

1 teaspoon za’atar

¼ teaspoon salt

¼ teaspoon pepper

Directions

Wash and dry the collard leaves. Using a paring knife, carefully remove the center rib. Try not to compromise the leaf itself by cutting into it. The idea here is to make the leaf flexible enough to be rolled up without snapping.

Place the collard leaves on a flat surface, either overlapping each other to make 1 larger wrap, or divide the filling between then for two smaller wraps.

Starting 2 inches from the top of the leaf, spread the hummus down the center. Add the carrots, cabbage, and mung bean sprouts.

Carefully place the wrap(s) into an airtight container without fully rolling it up.

Place the microgreens along with the avocado in an airtight container and store in the fridge alongside the vegan chipotle sauce.

At Your Desk

Carefully unwrap the collards and fill with microgreens and slices of avocado. Wrap tightly by folding both of the ends up first, before rolling it. Dip into the vegan chipotle sauce.